The vegan protein sub seitan (made with vital wheat gluten) is not gluten-free; and some tempeh is not gluten-free (you must check). Flavored tofu may or may not be gluten-free due to seasoning. Injera bread (traditionally made from teff flour) and Asian rice wraps may be gluten-free, but are not necessarily gluten-free (check labels, always).

Be aware that delis and restaurants often add flour to thicken soups and sauces, may add pancake mix to egg omelettes, and use breadcrumbs to add 'body' to tuna salad. Gluten-free pasta might be boiled in the same water used for wheat pasta (and some kitchens blanch veggies in their glutened pasta water). Avoid French fries and fried foods fried in the same oil with wheat flour breaded foods (fried onion rings, batter coated fish, veggies, meat and chicken).

What is gluten-free?

GLUTEN-FREE FOOD LIST:

Alternative grains, flours, starches and thickeners that should be safe* for celiac and wheat allergies include:

Gluten-free beer and lager made from rice, sorghum or a non-gluten grain.

As always, call the manufacturer to determine cross contamination probability and risk. Some companies (including bakeries) are not 100% gluten-free, despite a GF label (frustrating, I know). Call and discuss best manufacturing practices and allergen safety protocols.

About baking GF recipes:

When it comes to converting your favorite baking recipes to gluten-free, a simple one-to-one flour substitution will not yield the same results as your recipe based on wheat flour.

Gluten is a giving, stretchy ingredient that supports rise, structure, texture and kneadablity. It takes more than a single gluten-free flour replacement to make a cake, bread, muffin or cookie recipe work. A combination of gluten-free flours and starches with some extra egg whites or leavening, and xanthan gum added to improve viscosity is necessary for optimum results.